Lindsay Ann Bakes: Vanilla Almond Easter Sprinkle Cookies

Monday, April 2, 2012

Vanilla Almond Easter Sprinkle Cookies

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Spring is in the air and Easter is just around the corner, so I decided to add some festive pastel confetti sprinkles to my traditional sugar cookie to give them a little crunch and a splash of color.

To really transform my cookies, I also added a splash of almond and vanilla extract in the dough, to give them their own unique flavor perfect for spring. If you do not plan on making all of the cookies at once, you can wrap and freeze dough for later use. Cookie dough balls can be refrigerated for up to 48 hours or frozen to be used in smaller batches.

Top dough balls with confetti sprinkles and on a cookie sheet and pop in the fridge for a few hours or over night. This allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistency. 

Vanilla Almond Sprinkle Cookies

Yield: 16 cookies*
*For a small batch, cut the recipe below in half, using 1 large egg yolk plus 1 1/2 teaspoons milk for half of an egg.

  • 1 1/2 cups (180g) all-purpose flour, weighed or spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, melted
  • 3/4 cup granulated white sugar
  • 1/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup confetti sprinkles


Sift together the flour, baking soda and salt; set aside. With an electric mixer, beat together cooled butter and sugars on medium speed for a minute or two, until pale and fluffy. On low speed, add the egg, vanilla and almond extract. Gradually add the flour mixture just until incorporated. Scoop dough into 16 balls (about 2 tablespoons each), roll on sprinkles, cover with plastic wrap and refrigerate for at least an hour, or leave in the fridge over night.

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a parchment lined baking sheet. Bake 10-14 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cookies will continue to bake while cooling on the hot baking sheet. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack to cool completely. Store at room temperature in an air tight container.

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1 comment:

  1. These are so cute and sound nice and easy! Adding to my to-do list!